Instructions
- Chop the white chocolate and place it in a heatproof bowl.
- Heat ½ cup (120 ml) of the heavy cream until hot (but not boiling).
- Pour the hot cream over the white chocolate. Let sit 2 minutes, then stir until smooth.
- If needed, microwave 10 seconds at a time to fully melt.
- Stir in vanilla and salt. Let cool to room temperature.
- In a separate bowl, whip the remaining 1 cup (240 ml) cold heavy cream until soft peaks form.
- Add powdered sugar if using.
- Gently fold the whipped cream into the cooled white chocolate mixture in 2–3 additions, until smooth and fluffy.
- Spoon into cups and chill for at least 2 hours.
Optional Toppings
- Fresh raspberries or strawberries
- Crushed Oreos or Biscoff
- White chocolate curls
- Toasted coconut
- Caramel drizzle
Tips for Perfect Texture
- Make sure the chocolate mixture is fully cooled before adding the whipped cream.
- Don’t overmix—keep it light and airy.
- Chill longer for a firmer mousse.
Quick Variation: No-Whip Shortcut
Mix melted white chocolate with store-bought whipped topping (like Cool Whip) — instant mousse in 2 minutes!
If you want:
✔ a sugar-free version
✔ a 3-ingredient super fast version
✔ a no-chill mousse
✔ a white chocolate raspberry mousse
Just tell me which one!
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